Simple Tomato Paste
Firmer and less watery than other types, paste tomatoes are perfect for canning, cooking, and making intensely flavored tomato paste, which enhances numerous dishes.
- Yield: Makes about 1 cup
Source: Martha Stewart Living, March 2007
- 3 tablespoons extra-virgin olive oil
- 3 pounds paste tomatoes, coarsely chopped
- 1/4 teaspoon coarse salt
Preheat oven to 250 degrees. Heat oil in a large, heavy saucepan over medium heat. Add tomatoes and salt. Cook, stirring occasionally, until the tomatoes have broken down, 5 to 10 minutes.
Pass tomatoes through a food mill or a fine sieve; discard seeds and skin.
Pour sauce evenly onto a rimmed baking sheet. Bake until mixture begins to thicken, about 3 hours. Stir with a rubber spatula to redistribute, and spread evenly on sheet. If tomato mixture no longer fills sheet, transfer to a smaller sheet.
Bake until liquid has completely evaporated and mixture has thickened, about 3 hours more, stirring every 30 minutes.